Hello all– Supper tonight landed at the intersection of summer and fall. The last of the sweet summer corn cooked into a hearty fall-ish soup. It’s a little lighter and fresher than the normal corn chowder. The sweetness of that summer corn shines through.
SUMMER CORN SOUP
3 tab. olive oil
1 yellow onion, chopped fine
2 cloves garlic, minced
4 small red or yukon gold potatoes
3 ears of corn
2 cups chicken broth
2 cups milk
3 tab. cornstarch
salt & freshly ground pepper
Garnish: paprika, green onion & avocado
In a soup pot, heat the olive oil and then add in the chopped onion. When the onion is wilted, add in the minced garlic and cooked 2 minutes more.
While that’s happening– cook the ears of corn for 6 minutes in the microwave in a dish with water and a couple shakes of salt. Cut the corn off of the cobs. (save a 1/2 cup of corn aside to use as a garnish)
Cut the potatoes into small bits. When the corn is done cooking, pop the potatoes into the microwave in the dish with water & a shake of salt. Cook for 5 minutes.
Then add the corn, potatoes, chicken broth and milk to the onions in the soup pot. Stir it up and taste. Season with salt & pepper til it’s just right. Bring it to a simmer and cook for 5 minutes to blend the flavors.
In a container with a tight lid, shake together the cornstarch and 1/2 cup water. Add it to the simmering soup and stir a couple minutes until it thickens.
Serve it up hot– and garnish with a sprinkle of paprika, some chopped green onion, avocado and saved corn. Makes 4 -6 lovely bowls of soup.